Gochujang is one of the top staples in Korean cooking. It is used as a component in sauces, marinades, soups, braises, stews, and more. Traditional gochujang is made from made from red chili, glutinous rice, fermented soybeans and salt, and allowed to naturally ferment over years in large earthen pots outdoors. This recipe is for a “quick” variety.
Glutinous Rice Powder
Fermented Soy Bean Powder
Fine Red Pepper Powder
Put the water into a large pot and bring to a full rolling boil.
Remove the pot from heat and let cool until it is safe to touch.
Place the malt flour into a clean lint free cloth, pull the edges up, twist, and make ball that you can hold.
Swirl the wrapped malt flour in the hot water for about 15 minutes, squeezing firmly every minute or so, until the water is a light brown color. Discard the malt flour.
Add the glutinous rice powder to the water and bring to a full boil, stirring continuously. Boil for about 2 to 3 minutes.
Remove from heat and let stand 30 minutes, stirring occasionally.
Return the mixture to a boil, and cook until reduced by half (45 minutes to 1 hour), stirring occasionally. Remove from heat temporarily to avoid boil-over if needed.
Remove from heat and let cool to room temperature.
When cool, add the soy bean and pepper powders, mix well, and stir about fifteen minutes (mixture should be stiff and paste-like).
Let stand for 30 minutes.
Add the salt and honey, and mix well.
Let stand for about 24 hours, then place in a lidded container(s) and refrigerate.